Seasonal Dessert Trio Recipe
Mini Cannoli, Brownie & Vanilla Ice Cream
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Ingredients
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Mini Cannoli
Brownie
Vanilla Ice Cream
Method
Mini Cannoli
- 1
Prepare the Filling
In a large bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Fold in mini chocolate chips.
- 2
Fill Cannoli Shells
Using a piping bag, fill each cannoli shell with the ricotta mixture. Dip the ends in chopped pistachios for decoration.
Brownie
- 3
Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- 4
Mix Wet Ingredients
In a saucepan, melt the butter over medium heat. Remove from heat and stir in granulated sugar, brown sugar, and eggs until smooth. Add vanilla extract.
- 5
Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, and salt.
- 6
Combine Mixtures
Gradually add the dry ingredients to the wet mixture until fully combined. Stir in chocolate chips.
- 7
Bake
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick comes out clean.
Vanilla Ice Cream
- 8
Mix Ingredients
In a mixing bowl, combine heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Whisk until the sugar is dissolved.
- 9
Chill and Churn
Cover the mixture and chill in the refrigerator for at least 2 hours. Then churn in an ice cream maker according to the manufacturer’s instructions.
